David Finlayson Announced as Director of Culinary at Howard Smith Wharves

Howard Smith Wharves is delighted to announce the appointment of David Finlayson as Director of Culinary. Originally from Scotland, David brings an impressive global experience to Howard Smith Wharves, where he will be overseeing the food and beverage offering for Felons Brewing Co., the Overwater Bar, Howard’s Hall and Rivershed events, and a yet to be named restaurant and wine bar. David’s appointment further cements Howard Smith Wharves reputation as a culinary hub to be reckoned with.

Prior to his new role at Howard Smith Wharves, David was the Operations mastermind behind Melbourne’s iconic Chin Chin and Kisume, influencing the Melbourne and Sydney food scene for the last six years including the set-up of the development of Chin Chin Sydney.

A highly regarded and respected Executive Chef and Operations Director within Australia, David was attracted to his new role at Howard Smith Wharves due to the people involved and the passion that comes from the whole project.

“Adam Flaskas was a key player for me in this and being on the same page as to where the vision is headed. We are both passionate about local suppliers, local produce and a farm to plate mentality. High standards and consistency of product and service are key to me and I’m very passionate about it, Having been involved in over a dozen openings, it is something I love doing and having the chance to do so again in Brisbane is very exciting to me” said David Finlayson.

A seasoned professional, David will deliver consistent product of the highest standard across the Howard Smith Wharves precinct, and in his role hopes to give back to his industry.

“I have been very lucky with this industry and it has given me a lot through my hard work and dedication across 23 years. I am hoping to give back and set up the industry for the future. Training chefs, sharing my experience and knowledge and ultimately changing the culture that used to come with being a chef. Being able to train chefs across a precinct like Howard Smith Wharves is a very rare opportunity and I think it will attract some of the best trainees and apprentices from all over Australia,” said David.

“Having the opportunity to take on the Director of Culinary role at Howard Smith Wharves will allow me to mentor, train and assist some of the best chefs from across Australia which is so exciting for me,” added David.

David prides himself on his firm but fair approach in the workplace, saying it is important to him that his staff’s mentality and work ethic not only captures the high standard of service, but also reflects the general vibe and feel of the restaurant.

“Customers should have a consistent and exceptional dining experience from the second they step foot in the restaurant until the last spoonful of cuisine,” said David.

David’s international experience is vast, with time spent working for award-winning Tapas Bars in Hong Kong and London’s highly regarded, 2 Michelin star Pied-a-Terre. David has also worked with some of the best chefs in the world, including Tom Aitken and Brian Turner.

About Howard Smith Wharves

Originally constructed in the 1930s, the Howard Smith Wharves were a project initiated by the Queensland Government to provide locals with relief work during the depression. Largely abandoned since the 1960s, these astonishing spaces are now heritage listed—a rare surviving example of early infrastructure building in the city, with their offices and sheds and wharfage still intact. They lie along the river’s edge, below the cantilever Story Bridge, and are backed by soaring cliffs and 2.7 hectares of natural parkland.

The Howard Smith Wharves project is part of a large-scale vision to transform Brisbane into a world-class tourism, recreation, dining and lifestyle destination, offering access to and from the river in a way that’s sensitive to its history and to the city’s future needs.

Having lain dormant for decades, HSW will bring people to the glittering water once again when it opens in late 2018. More than 80% of the precinct has been allocated as public space; ensuring locals are able to enjoy it forever.

HSW Nominees have a history of refurbishing heritage listed and derelict buildings into high profile, unique operations. They plan to own and operate the precinct for the long term, using a three-tiered approach of restoration, design and visitor education to align its maritime past with life right now.

While the project will include a 164 room, 5-star boutique hotel, and function spaces able to accommodate up to 1,000 guests, the focus is overwhelmingly on generating spaces for locally made food and beverages to thrive. At HSW, visitors can sample locally-brewed schooners at a craft brewery, dine at unique restaurants with both rising stars and acclaimed chefs at their helm, or sample locally roasted coffee.

In 2019, HSW Nominees will launch a series of pioneering food and culture festivals to activate the site, cementing Brisbane as the must-visit Australian city.

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